4B. Festbier

Overall Impression

A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.

Appearance

Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are pale gold in color.

Aroma

Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation profile.

Flavor

Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft malty richness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean fermentation profile. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.

Mouthfeel

Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.

Comments

This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen. May be called Helles Märzen.

History

Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.

Characteristic Ingredients

Majority Pils malt, but with some Vienna or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.

Style Comparison

Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.

Vital Statistics

IBU

18 - 25

SRM

4 - 6

OG

1.054 - 1.057

FG

1.010 - 1.012

ABV

5.8% - 6.3%

Commercial Examples

Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Löwenbräu Oktoberfestbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier.

Past Revision

Festbier (2015)

Style Attributes

bottom-fermented, central-europe, lagered, malty, pale-color, pale-lager-family, standard-strength, traditional-style

4C. Helles Bock

Overall Impression

A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.

Appearance

Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.

Aroma

Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low spicy, herbal, or floral hop aroma optional. Clean fermentation profile. Low fruity esters optional. Very light alcohol optional.

Flavor

Moderately to moderately strong grainy-sweet, doughy, bready, or lightly toasty malt flavor dominates with some rich Maillard products providing added interest. Few caramel flavors optional. Low to moderate spicy, herbal, floral, peppery hop flavor optional, but present in the best examples. Moderate hop bitterness, more so in the balance than in other Bocks. Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.

Mouthfeel

Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Light alcohol warming optional.

Comments

Also known as Maibock. Compared to darker Bock beers, the hops compensate for the lower level of Maillard products in the balance.

History

A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is a seasonal offering associated with springtime and the month of May, and may include a wider color and hopping range than is seen in exported products.

Characteristic Ingredients

A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.

Style Comparison

Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Less strong than a pale Doppelbock, but with similar flavors.

Vital Statistics

IBU

23 - 35

SRM

6 - 9

OG

1.064 - 1.072

FG

1.011 - 1.018

ABV

6.3% - 7.4%

Commercial Examples

Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Hofbräu Maibock, Mahr’s Heller Bock.

Past Revision

Helles Bock (2015)

Style Attributes

bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, pale-color, traditional-style

5. Pale Bitter European Beer

This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.

5A. German Leichtbier

Overall Impression

A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.

Appearance

Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.

Aroma

Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile.

Flavor

Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.

Mouthfeel

Light to very light body. Medium to high carbonation. Smooth, well-attenuated.

Comments

Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as 34B Mixed-Style Beer.

History

Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.

Characteristic Ingredients

Continental Pils malt. German lager yeast. Traditional German hops.

Style Comparison

Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.

Vital Statistics

IBU

15 - 28

SRM

1.5 - 4

OG

1.026 - 1.034

FG

1.006 - 1.010

ABV

2.4% - 3.6%

Commercial Examples

Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier.

Past Revision

German Leichtbier (2015)

Style Attributes

bitter, bottom-fermented, central-europe, hoppy, lagered, pale-color, pale-lager-family, session-strength, traditional-style

5B. Kölsch

Overall Impression

A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.

Appearance

Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.

Aroma

Low to very low grainy-sweet malt aroma. A subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome. Low floral, spicy, or herbal hop aroma optional. The intensity of aromatics is fairly subtle but generally balanced, clean, fresh, and pleasant.

Flavor

A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness. Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.

Mouthfeel

Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.

Comments

A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweries differentiate themselves through balance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.

History

Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”

Characteristic Ingredients

Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.

Style Comparison

Can be mistaken for a Cream Ale or somewhat subtle German Pils.

Vital Statistics

IBU

18 - 30

SRM

3.5 - 5

OG

1.044 - 1.050

FG

1.007 - 1.011

ABV

4.4% - 5.2%

Commercial Examples

Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch.

Past Revision

Kölsch (2015)

Style Attributes

balanced, central-europe, lagered, pale-ale-family, pale-color, standard-strength, top-fermented, traditional-style

5C. German Helles Exportbier

Overall Impression

A golden German lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.

Appearance

Medium yellow to deep gold. Clear. Persistent white head.

Aroma

Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.

Flavor

Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Background sulfate optional.

Mouthfeel

Medium to medium-full body. Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.

Comments

Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.

History

Developed in Dortmund in the Ruhr industrial region in the 1870s in response to pale Pilsner-type beers. It became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers.

Characteristic Ingredients

Minerally water with high levels of sulfates, carbonates, and chlorides. Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.

Style Comparison

Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier, but less hoppy than a Czech Premium Pale Lager.

Vital Statistics

IBU

20 - 30

SRM

4 - 6

OG

1.050 - 1.058

FG

1.008 - 1.015

ABV

5% - 6%

Commercial Examples

Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold.

Past Revision

German Helles Exportbier (2015)

Style Attributes

balanced, bottom-fermented, central-europe, lagered, pale-color, pale-lager-family, standard-strength, traditional-style

5D. German Pils

Overall Impression

A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.

Appearance

Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.

Aroma

Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.

Flavor

Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.

Mouthfeel

Medium-light body. Medium to high carbonation. Should not feel heavy. Not harsh, but may have a flinty, minerally, sharpness in some examples.

Comments

Modern examples of Pils tend to become paler in color, drier and sharper in finish, and more bitter moving from South to North in Germany, often mirroring increasing sulfates in the water. Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from Munich Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.

History

Adapted from Czech Pilsner to suit brewing conditions in Germany, particularly water with higher mineral content and domestic hop varieties. First brewed in Germany in the early 1870s. Became more popular after WWII as German brewing schools emphasized modern techniques. Along with its cousin Czech Pilsner, it is the ancestor of the most widely produced beer styles today.

Characteristic Ingredients

Continental Pilsner malt. Traditional German hops. Clean German lager yeast.

Style Comparison

Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.

Vital Statistics

IBU

22 - 40

SRM

2 - 4

OG

1.044 - 1.050

FG

1.008 - 1.013

ABV

4.4% - 5.2%

Commercial Examples

ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils.

Past Revision

German Pils (2015)

Style Attributes

bitter, bottom-fermented, central-europe, hoppy, lagered, pale-color, pilsner-family, standard-strength, traditional-style

6. Amber Malty European Lager

This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.

6A. Märzen

Overall Impression

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.

Appearance

Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.

Aroma

Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.

Flavor

Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.

Mouthfeel

Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.

Comments

Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Märzen by these terms.

History

As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841 – the early ones were dark brown, and the name implied a strength band (14 °P) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.

Characteristic Ingredients

Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile.

Style Comparison

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.

Vital Statistics

IBU

18 - 24

SRM

8 - 17

OG

1.054 - 1.060

FG

1.010 - 1.014

ABV

5.6% - 6.3%

Commercial Examples

Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburg Kloster Anno 1050.

Past Revision

Märzen (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, standard-strength, traditional-style

6B. Rauchbier

Overall Impression

A beechwood-smoked, malty, amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character.

Appearance

Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.

Aroma

Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile.

Flavor

Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character.
The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury, or creosote-like smoky-phenolic flavors are inappropriate.

Mouthfeel

Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.

Comments

Literally smoke beer in German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked. Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.

History

A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.

Characteristic Ingredients

Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.

Style Comparison

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Vital Statistics

IBU

20 - 30

SRM

12 - 22

OG

1.050 - 1.057

FG

1.012 - 1.016

ABV

4.8% - 6%

Commercial Examples

Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Spezial Rauchbier Märzen, Schlenkerla Rauchbier Märzen.

Past Revision

Rauchbier (2015)

Style Attributes

amber-color, amber-lager-family, bottom-fermented, central-europe, lagered, malty, smoke, standard-strength, traditional-style

6C. Dunkles Bock

Overall Impression

A strong, dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.

Appearance

Light copper to brown color, often with attractive garnet highlights. Good clarity despite the dark color. Large, creamy, persistent, off-white head.

Aroma

Medium to medium-high rich bready-malty aroma, often with moderate amounts of rich Maillard products or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although a slight dark fruit character is allowable.

Flavor

Medium to medium-high complex, rich maltiness is dominated by toasty-rich Maillard products. Some dark caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of malty sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted, burnt, or dry biscuity character.

Mouthfeel

Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.

Comments

Decoction mashing plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt.

History

Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. “Bock” translates to “Ram” in German, which is why the animal is often used in logos and advertisements.

Characteristic Ingredients

Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast.

Style Comparison

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Vital Statistics

IBU

20 - 27

SRM

14 - 22

OG

1.064 - 1.072

FG

1.013 - 1.019

ABV

6.3% - 7.2%

Commercial Examples

Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock.

Past Revision

Dunkles Bock (2015)

Style Attributes

amber-color, bock-family, bottom-fermented, central-europe, high-strength, lagered, malty, traditional-style

7. Amber Bitter European Beer

This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7A. Vienna Lager

Overall Impression

A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts or adjuncts.

Appearance

Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.

Aroma

Moderately-intense malt aroma, with toasty and malty-rich accents. Floral, spicy hop aroma may be low to none. Clean lager character. A significant caramel, biscuity, or roasted aroma is inappropriate.

Flavor

Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel, biscuity, or roast flavors. Fairly dry, soft finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy, or herbal hop flavor may be low to none. Clean fermentation profile.

Mouthfeel

Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.

Comments

A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.

History

Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.

Characteristic Ingredients

Traditionally, best-quality Vienna malt, but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.

Style Comparison

Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.

Vital Statistics

IBU

18 - 30

SRM

9 - 15

OG

1.048 - 1.055

FG

1.010 - 1.014

ABV

4.7% - 5.5%

Commercial Examples

Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna.

Past Revision

Vienna Lager (2015)

Style Attributes

amber-color, amber-lager-family, balanced, bottom-fermented, central-europe, lagered, standard-strength, traditional-style

7B. Altbier

A cold-conditioned, top-fermenting beer from Düsseldorf that has a cleaner and smoother palate than is typical for most ales. “Alt” refers to the “old” style of brewing (using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular.

Overall Impression

A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.

Appearance

The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.

Aroma

Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.

Flavor

Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste. The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.

Mouthfeel

Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.

Comments

Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks. Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige. Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.

History

Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.

Characteristic Ingredients

Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts. May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.

Style Comparison

More bitter and malty than International Amber Lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.

Vital Statistics

IBU

25 - 50

SRM

9 - 17

OG

1.044 - 1.052

FG

1.008 - 1.014

ABV

4.3% - 5.5%

Commercial Examples

Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier.

Past Revision

Altbier (2015)

Style Attributes

amber-ale-family, amber-color, bitter, central-europe, lagered, standard-strength, top-fermented, traditional-style

8. Dark European Lager

This category contains German vollbier lagers darker than amber-brown color.

8A. Munich Dunkel

Overall Impression

A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.

Appearance

Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear.

Aroma

Moderate to high malt richness, like toasted bread crusts with hints of chocolate, nuts, caramel, or toffee. Fresh traditional versions often show higher levels of chocolate. The malt character is more malty-rich than sugary or caramelly sweet. Clean fermentation profile. A light spicy, floral, or herbal hop aroma is optional.

Flavor

Rich malt flavors similar to aroma (same malt descriptors apply), medium to high. Restrained bitterness, medium-low to medium, giving an overall malty balance. Malty and soft on the palate without being overly sweet, and medium-dry in the finish with a malty aftertaste. No roast, burnt, or bitter malt flavors, toasted flavors shouldn’t have a harsh grainy dryness, and caramel flavors should not be sweet. Low spicy, herbal, or floral hop flavor optional. Clean fermentation profile.

Mouthfeel

Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. Smooth lager character. No harsh or biting astringency. Not warming.

Comments

A traditional Munich style, the dark companion to Helles. Franconian versions are more bitter than ones from Munich.

History

Developed at Spaten in the 1830s after the development of Munich malt, and seen as a successor to dark regional beers of the time. While originating in Munich, the style became popular throughout Bavaria (especially Franconia).

Characteristic Ingredients

Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.

Style Comparison

Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.

Vital Statistics

IBU

18 - 28

SRM

17 - 28

OG

1.048 - 1.056

FG

1.010 - 1.016

ABV

4.5% - 5.6%

Commercial Examples

Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel.

Past Revision

Munich Dunkel (2015)

Style Attributes

bottom-fermented, central-europe, dark-color, dark-lager-family, lagered, malty, standard-strength, traditional-style

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